Preheat oven to 325. Line a muffin pan with 6 or 7 parchment/foil wrappers.
In a mixing bowl, add all dry ingredients and whisk to combine.
In a glass measuring cup, add liquid ingredients (except blueberries.) Pour wet mixture over dry mixture and gently stir, careful not to overmix.
Fold prepared blueberries into batter, reserving 1 Tbs for topping.
Use a large ice cream scoop to divide the batter into wrappers. Top muffins with remaining blueberries.
Bake for 22-26 minutes until the tops spring back when gently pressed. Allow to cool for 5 minutes before removing from the pan. Enjoy!
To store: Since these have no preservatives, store loosely covered at room temp for 1-2 days. Refrigerate for longer storage (3-6 days). Line the plate or bowl with a paper towel to absorb excess moisture. May be frozen for 1 month in an airtight container.Dry Sweetener Recipe: Replace syrup with water and add 1/4 to 1/3 cup Besti crystallized monkfruit/allulose sweetener as follows:Dry Ingredients